| Citrates,
Phosphates |
Acidity
regulators, buffering agents |
The addition
of coffee extract or coffee powder can dramatically
affect the pH of the beverage. The addition of buffering
salts, such as phosphates and citrates,
can provide stability. |
| Caramelised
sugars |
Aromatics,
Flavour enhancers |
Caramelised sugar is
ideal for enhancing coffee flavours, masking
bitter substances and adding colour naturally.
At Hawkins Watts New Zealand we have found that
the highly caramelised sugar Felix
Koch Offenbach (FKO) 75/760-02 gives
good colour and bitterness. |
| Essential Oils |
|
Lionel
Hitchen Essential Oils offers a comprehensive
range of herb and spice-based essential
oils.
Amedeo Giovanni offers
a full range of citrus
essential oils, including orange, lemon
and lime. |
| Oleoresins |
|
Oleoresins from Lionel
Hitchen Essential Oils
such as cocoa, vanilla, cinnamon, clove, ginger
and nutmeg can be used to enhance
flavour. |
| Cocoa Powder |
Colour,
Flavour |
We have a range
of De Zaan™ Cocoa Powders from
ADM for
use in mocha products. |
| Natural
Colours, Artificial
Colours |
Colour |
While the addition of
coffee extracts and coffee powder provides some colour,
the hue and intensity may need to be enhanced.
Hawkins
Watts New Zealand offers a comprehensive range of natural
and artificial colours for use in all beverage
applications.
Our suppliers, Cathay Industries, DD
Williamson and Phytone,
cover the colour spectrum. |
| Mono and di-glycerides |
Emulsifier |
Palsgaard 0069 is
a dispersible, general-purpose emulsifier that
can be used to improve emulsification and mouthfeel
in coffee products containing creamer or fat. |
| Flavours |
Flavour
Adding flavours to coffee is not a new concept. The
Arabs were the first to add spices such as cinnamon
to their coffees, followed by an array of other flavours. This
was followed by the addition of citrus peel, spirits
and chocolate. |
Coffee
beverages are now commonly available with
added flavours, spices, liqueurs, chocolates
and cream notes to name a few.
Symrise has
a very successful range of flavours to complement
coffee beverages including caramels, creams,
spices, lattes, espresso and mocha flavours. |
| Carrageenan |
Gums, hydrocolloids,
thickeners, stabilisers |
FMC BioPolymer has a range of Seakem
Carrageenans and Novagel Colloidal
MCC blends that are specifically
designed for retorted, pasteurised or UHT coffee
beverages. These products are standardised
for milk protein reactivity and provide mouthfeel,
opacity and unequalled suspension of insoluble
particulate material. |
| Microcrystalline Cellulose
(MCC) |
|
| Potassium
Sorbate |
Preservatives |
Potassium sorbate will
prevent yeast and mould growth up to a pH of 5-6. |
| Sodium Benzoate |
|
Sodium Benzoate has
a similar effect on yeast and mould growth, but needs
to be used in a product pH below 4, and is therefore
well suited to carbonated
beverage applications. |
| Fructose |
Sweeteners |
Hawkins Watts New Zealand
has a
range of sweeteners, including ADM Cornsweet
Fructose, a crystalline sweetener with 1.2
- 1.6 times the sweetness of sucrose.
ADM
Cornsweet Fructose also has a low glycaemic
index. |
| Sweetness enhancer |
|
SymLife® Sweet from Symrise is
a flavouring which enhances sweetness, while allowing sucrose levels to be reduced
by as much as 30%. SymLife® Sweet works well in combination
with artificial sweeteners to help round out the aftertaste. |
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|
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